These are absolutely the best homemade carrot cake cupcakes! They're easy to make, extremely moist, flavored with warm spices, and topped with the best cream cheese frosting. These delicious carrot cake cupcakes are perfect for Easter, spring time or really anytime!
If you're looking for other carrot cake recipes, check out my carrot cake cookies and classic carrot cake!
Why These are the Best Carrot Cake Cupcakes
They're made with all butter. This carrot cake cupcakes recipe uses no canola oil, but butter and buttermilk instead, which gives you a much better flavor and a super tender carrot cake crumb.
They're full of warm spices. Ginger, cinnamon, nutmeg and allspice give these carrot cupcakes the absolute best flavor.
They're frosted with the best frosting. Sweet and tangy cream cheese frosting is quite literally the icing on these cupcakes!
Extremely moist carrot cake cupcakes. These cupcakes have a super moist crumb, and paired with the homemade cream cheese frosting, they just completely melt in your mouth.
This post is sponsored by Bob's Red Mill. All thoughts and opinions are my own. Thank you for supporting the brands that make In Bloom Bakery possible!
Ingredients for Carrot Cake
- All Purpose Flour- Bob's Red Mill all-purpose flour gives these cupcakes the best crumb
- Ground Spices- a mixture of ground cinnamon, nutmeg, allspice and ginger are used to bring warm, delicious flavors to these cupcakes
- Baking Powder & Baking Soda- helps to leaven the cupcakes and gives them their fluffy texture
- Salt- brings out all the flavors in the cupcakes
- Butter- make sure it's unsalted and softened, used in the cupcakes and cream cheese frosting
- Sugar- granulated white sugar and brown sugar are used to sweeten and add moisture to the cupcakes
- Eggs- make sure they're room temperature
- Vanilla- I recommend vanilla bean paste for the best flavor but vanilla extract works as well
- Buttermilk- helps to make the cupcakes super moist
- Shredded Carrot- fresh carrots get finely shredded and added right into the cupcake batter
- Cream Cheese- I recommend full fat cream cheese for the best tasting cream cheese frosting
- Powdered Sugar- used to sweeten the cream cheese frosting
- Walnuts- chopped walnuts are an optional garnish for these cupcakes
Step by Step Instructions
STEP ONE: In a medium bowl, whisk together the all purpose flour, cinnamon, nutmeg, ginger, allspice, baking powder, baking soda and salt. Then set aside the dry ingredients.
STEP TWO: In a large mixing bowl, cream together the butter, granulated sugar and light brown sugar with an electric hand mixer on high speed until fluffy, about 3-4 minutes. (If using a stand mixer, use the paddle attachment.)
STEP THREE: Then add in the eggs and vanilla and mix on medium then medium-high speed until smooth, pale in color and slightly fluffy, about 2-3 minutes. Scrape the sides of the bowl with a rubber spatula as needed.
STEP FOUR: Alternate adding the flour mixture and the buttermilk to the butter mixture a little at a time, until each has been added completely. Mix on low then medium speed just until the batter is combined and smooth, scraping the sides of the bowl as necessary.
STEP FIVE: Add in the grated carrots and mix on low speed just until dispersed through the batter.
STEP SIX: Evenly distribute the cupcake batter between the cupcake liners. Bake the cupcakes for 19-22 minutes, or until a toothpick comes out clean from the centers. Let the cupcakes cool in the pans for 10 minutes, then transfer them to a wire rack to completely cool.
STEP SEVEN: To make the cream cheese frosting, add the butter to a large bowl and whip on high speed with an electric mixer until pale in color and fluffy, about 5-10 minutes. (If using a stand mixer, use the whisk attachment.)
STEP EIGHT: Then add in the cream cheese and mix on medium-high speed until thoroughly combined, 1-2 minutes.
STEP NINE: Sift in the powdered sugar, a little at a time, and mix on low then medium-low speed until all is combined together. Lastly add in the vanilla and mix on high speed until the frosting is light and fluffy, 1-2 more minutes. Transfer the frosting to a piping bag fitted with a decorative tip.
STEP TEN: When the cupcakes are completely cooled, pipe a generous amount of cream cheese frosting onto each and sprinkle with chopped walnuts. Then, serve!
Please see recipe below for complete measurements!
FAQs
Can I add mix-ins to these cupcake? Sure! Some common carrot cake mix-ins are walnuts, pecans, brown raisins or golden raisins. I would stick with no more than ½ cup of mix-ins to keep the cupcakes' consistency right.
Can these be made gluten free? I have only tested this recipe with regular all-purpose flour, but if you try it with gluten free flour let me know how it goes!
Can this be made into a full size carrot cake? See my favorite recipe for carrot cake here!
How do I store these cupcakes? Store leftovers in an airtight container in the fridge for up to three days. The cupcakes are best enjoyed at room temperature, so for the best taste, let it sit at room temperature for 30 minutes before enjoying. You can also freeze individual cupcakes by wrapping each chilled cupcake in plastic wrap, and then putting them in an airtight container. Freeze for up to 2 weeks.
PRO TIPS
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
For best results, I recommend not using a food processor to shred your carrots. You'll want to use the small hole on a box grater to make finely shredded carrots. This allows them to just melt into the batter while baking.
Troubleshooting cream cheese frosting:
- Make sure you really whip the butter until it is pale in color and fluffy, before adding the rest of the ingredients in. This will give you the best, and most fluffy cream cheese frosting.
- Make sure your butter is the right temperature, not too cold and not too soft. Usually 30-40 minutes out of the fridge is just right.
- Make sure your cream cheese is cold. This will help the frosting to have the right consistency.
- If your frosting gets too warm, chill it in the fridge for 10-20 minutes. Whip again with an electric mixer to get it back to the right consistency.
Make sure all your wet ingredients for the cupcakes are room temperature. You'll have the best textured cupcakes when the ingredients are room temperature instead of cold. Cold wet ingredients can lead to a "gummy" cupcakes.
If you make these cupcakes please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Other Cupcake Recipes to Try
Harry Potter Butterbeer Cupcakes
📖 Recipe
Carrot Cake Cupcakes
Ingredients
- 2 ½ cups (313 g) all-purpose flour, spooned and leveled
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- 10 tablespoon (140 g) unsalted butter, softened
- 1 cup (200 g) granulated white sugar
- ½ cup (110 g) light brown sugar, packed
- 3 eggs, at room temperature
- 1 teaspoon vanilla bean paste or extract
- ¾ cup (178 ml) buttermilk, at room temperature
- 2 cups (220 g) finely shredded carrots, at room temperature
For the Cream Cheese Frosting
- 1 cup (224 g) unsalted butter, softened
- 8 oz (226 g) cream cheese, cold
- 4 cups (520 g) powdered sugar
- 1 teaspoon vanilla bean paste or extract
Instructions
For the Carrot Cake Cupcakes
- Preheat the oven to 350 degrees and line two cupcake pans (or muffin tin) with 24 cupcake liners. Then set aside.
- In a medium bowl, whisk together the all purpose flour, cinnamon, nutmeg, ginger, allspice, baking powder, baking soda and salt. Then set aside the dry ingredients.2 ½ cups (313 g) all-purpose flour, spooned and leveled, 1 tablespoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, ½ teaspoon ground allspice, 1 ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon sea salt
- In a large mixing bowl, cream together the butter, granulated sugar and light brown sugar with an electric hand mixer on high speed until fluffy, about 3-4 minutes. (If using a stand mixer, use the paddle attachment.)10 tablespoon (140 g) unsalted butter, softened, 1 cup (200 g) granulated white sugar, ½ cup (110 g) light brown sugar, packed
- Then add in the eggs and vanilla and mix on medium then medium-high speed until smooth, pale in color and slightly fluffy, about 2-3 minutes. Scrape the sides of the bowl with a rubber spatula as needed.3 eggs, at room temperature, 1 teaspoon vanilla bean paste or extract
- Alternate adding the flour mixture and the buttermilk to the butter mixture a little at a time, until each has been added completely. Mix on low then medium speed just until the batter is combined and smooth, scraping the sides of the bowl as necessary.¾ cup (178 ml) buttermilk, at room temperature
- Add in the grated carrots and mix on low speed just until dispersed through the batter.2 cups (220 g) finely shredded carrots, at room temperature
- Evenly distribute the cupcake batter between the cupcake liners. Each liner will be about three-quarters full.
- Bake the cupcakes for 19-22 minutes, or until a toothpick comes out clean from the centers. Let the cupcakes cool in the pans for 10 minutes, then transfer them to a wire rack to completely cool.
For the Cream Cheese Frosting
- To make the cream cheese frosting, add the butter to a large bowl and whip on high speed with an electric mixer until pale in color and fluffy, about 5-10 minutes. (If using a stand mixer, use the whisk attachment.)1 cup (224 g) unsalted butter, softened
- Then add in the cream cheese and mix on medium-high speed until thoroughly combined, 1-2 minutes.8 oz (226 g) cream cheese, cold
- Sift in the powdered sugar, a little at a time, and mix on low then medium-low speed until all is combined together.4 cups (520 g) powdered sugar
- Lastly add in the vanilla and mix on high speed until the frosting is light and fluffy, 1-2 more minutes. Transfer the frosting to a piping bag fitted with a decorative tip.1 teaspoon vanilla bean paste or extract
- When the cupcakes are completely cooled, pipe a generous amount of cream cheese frosting onto each and sprinkle with chopped walnuts. Then, serve!
Can I do the cupcakes without the spices ?
Sure! They might just be a little bland without them!
Dear Ginny,
I just made your cupcakes when we had guests and everyone loved them! So fluffy, moist and delicious and the frosting so rich but not too heavy! My two-year-old spooned the frosting from my cupcake and was so happy (so much for our "not too much sugar" policy).
Thank you for the recipe and the kindest regards from Germany
Marie-Louise